Elevating the lowly dumpling: From peasant kitchens to press conferences

Ethnology

Volumn 47, Issue 2-3, 2008, Pages 109-121

  Jordan, Jennifer ^a  

^a UNIVERSITY OF WISCONSIN MILWAUKEE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD; FOOD PROCESSING; ICONOGRAPHY; MEAT; POTATO; WHEAT;

AUSTRIA;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 72249087372     PISSN: 00141828     EISSN: 21603510     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Avieli,N.2005.VietnameseNewYearRiceCakes: IconicFestiveDishesandContestedNationalIdentity.Ethnology44(2): 167-187(Pubitemid43186047)
2. - 2005a. Roasted Pigs and Bao Dumplings: Festive Food and Imagined Transnational Identity in Chinese-Vietnamese Festivals. Asia Pacific Viewpoint 46(3):281-293
3. Becker, H. 1984. Art Worlds. University of California Press.
4. Bourdieu, P. 1984. Distinction: A Social Critique of the Judgement of Taste. Harvard University Press.
5. DeNora, T. 1991. Musical Patronage and Social Change in Beethoven's Vienna. American Journal of Sociology 97(2):310-346
6. Etzlstorfer, H. (ed.). 2006. Küchenkunst und Tafelkultur: Kulinarische Zeugnisse aus der Österreichischen Nationalbibliothek. Christian Brandstätter Verlag.
7. Fantasia, R. 1995. Fast Food in France. Theory and Society 24(2):201-243
8. th-Century France. American Journal of Sociology 104(3):597-641.
9. Haukanes, H. 2003. Ambivalent Traditions: Transforming Gender Symbols and Food Practices in the Czech Republic. The Anthropology of East Europe Review 21(1):n.p.
10. Jordan, J. 2007. The Heirloom Tomato as Cultural Object: Investigating Taste and Space. Sociologia Ruralis 47(1):20-41. (Pubitemid 46322044)
11. Leitch, A. 2003. Slow Food and the Politics of Pork Fat: Italian Food and European Identity. Ethnos 68(4):437-462
12. McGee, H. 2004. On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
13. Pernkopf, I., and C. Wagner. 2007. Die Oberösterreichische Küche: 520 Klassische Rezepte. Edition Oberösterreich.
14. Plachutta, E., and C. Wagner. 1993. Die Gute Küche: Das Österreichische Jahrhundert Kochbuch. Orac.
15. Plotnicov, L., and R. Scaglion (eds.). 2002. The Globalization of Food. Waveland Press.
16. Ray, C. 1998. Culture, Intellectual Property, and Territorial Rural Development. Sociologia Ruralis 38(1):3-20.
17. Tietz, Oda. 2003. Das Kleine Knödel Kochbuch. Hölker Verlag.